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Staling of white wheat bread crumb and effect of maltogenic α-amylases. Part 1: Spatial distribution and kinetic modeling of hardness and resilience

Food chemistry, v.208, 2016년, pp.318 - 325  

Amigo, J.M. ,  del Olmo Alvarez, A. ,  Engelsen, M.M. ,  Lundkvist, H. ,  Engelsen, S.B.

Abstract AI-Helper 아이콘AI-Helper

Bread staling is one of the most costly food deterioration processes. This study presents an in-depth, multivariate, statistical assessment of the differences in the staling process of white wheat bread as a function of storage time, usage of maltogenic α-amylases and spatial position in the l...

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참고문헌 (31)

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